Holubtsi

Ingredients

• 1 pcs Green Cabbage
• 300 g Ground Pork
• 100 g Long Grain Rice
• 1 pcs Onion
• 3 pcs Garlic
• 2.3333333333333335 tbsp Sunflower Oil
• 2 tbsp Tomato Paste
• 2 tsp Sweet Paprika
• 2 pcs Bay Leaves
• 400 ml Beef Stock
• 4 tbsp Sour Cream
• 10 g Dill
• 0.5 tsp Black Pepper
• 1.6666666666666667 tbsp Salt
• 1 tbsp Butter

Method

1. Bring a large pot of salted water to a gentle boil over high heat. Core {green_cabbage}, lower it into the pot, and blanch until the outer leaves soften and peel away easily. Transfer to a tray to cool slightly so the leaves stay intact for rolling.
2. Simmer {long_grain_rice} in salted water over medium heat until just tender but still slightly firm, then drain well. This keeps the filling light and prevents mushy rolls.
3. Heat {sunflower_oil} in a large skillet over medium heat. Add {onion} with a pinch of {salt} and sweat until soft and translucent. Stir in {garlic}, then add {tomato_paste} and {sweet_paprika}; cook until darkened slightly and fragrant so the sauce tastes deep and rounded.
4. In a bowl, combine {ground_pork}, drained {long_grain_rice}, and part of the cooked {onion} mixture. Season with {salt} and {black_pepper}, then mix gently just until cohesive so the filling stays tender.
5. Return the skillet with the remaining {onion} mixture to medium heat. Add {beef_stock} and {bay_leaves}, scraping up any fond, then simmer until lightly reduced and glossy. Stir in {butter} for a fuller finish.
6. Trim the thick rib from the softened {green_cabbage} leaves. Lay out the leaves, place the {ground_pork} filling near the base, fold in the sides, and roll tightly. Pack the rolls seam side down so they hold their shape while braising.
7. Arrange the rolls in a snug pot and pour over the {beef_stock} sauce. Cover and braise in a low oven until the cabbage is silky and the {ground_pork} is fully cooked through. Keep the heat gentle so the rolls stay intact and juicy.
8. Lift out the {bay_leaves}. Spoon the sauce over the holubtsi, top with {sour_cream} and {dill}, and finish with a little {sunflower_oil} for a nutty Ukrainian-style gloss.